1 quantity of Brioche dough (link to recipe below)
Oil for frying
2 cups Chelsea Caster Sugar
2 Tbsp ground cinnamon

Roll out dough on floured bench to 4cm thick. Using an 8cm biscuit cutter, cut out 15 circles. Use a smaller cutter to press out the holes in the middle of each one (use a doughnut cutter if you have one). Allow the dough to prove for 10-15 minutes.
Pour oil into a large saucepan to 2cm deep. Heat oil to 180°C (using a thermometer will ensure that you cook the doughnut correctly).
Depending on the size of the saucepan, drop several doughnuts at a time into the hot oil. Do not let them touch or they will stick together. Cook for 2 minutes on each side until they are browned and crisp.
Mix together sugar and cinnamon in a bowl. Remove doughnuts from oil and toss immediately in the sugar mixture.